Description
Delicious and gluten-free cottage cheese pancakes made with oat flour, offering a healthy twist on traditional pancakes. These fluffy pancakes are packed with protein from cottage cheese and eggs, lightly sweetened with maple syrup, and perfect for a wholesome breakfast served with yogurt, fresh blueberries, and extra maple syrup.
Ingredients
Scale
Pancake Batter
- 2 eggs
- 1/2 cup low fat or regular cottage cheese (preferably good culture)
- 1 tbsp maple syrup
- 1/2 cup almond milk (or any other milk of choice)
- 1 tsp vanilla extract
- 1.5 cups oat flour (may substitute a gluten free 1:1 flour blend or all purpose flour)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For Serving
- Blueberries
- Yogurt
- Maple syrup
Instructions
- Whisk Eggs: In a mixing bowl, add 2 eggs and whisk them well until smooth and slightly frothy.
- Add Wet Ingredients: Mix in 1/2 cup cottage cheese, 1 tbsp maple syrup, 1 tsp vanilla extract, and 1/2 cup almond milk. Stir until combined.
- Combine Dry Ingredients: Add 1.5 cups oat flour, 1/4 tsp salt, 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet mixture. Gently fold the ingredients together until a thick batter forms. Avoid overmixing.
- Preheat Skillet: Heat a non-stick skillet over medium heat and grease it lightly with non-stick spray or butter.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form around the edges, about 2-3 minutes. Flip carefully and cook the other side for an additional 2 minutes or until golden brown and cooked through.
- Serve: Plate the cottage cheese pancakes and serve topped with fresh blueberries, a dollop of yogurt, and a drizzle of maple syrup. Enjoy warm.
Notes
- For a dairy-free version, substitute cottage cheese with a plant-based alternative.
- Use gluten-free oat flour to maintain the recipe gluten free.
- Adjust cooking temperature to prevent burning the pancakes.
- Batter will be thick; if too thick to pour, add a splash more milk.
- Leftover pancakes can be stored refrigerated and reheated in a skillet or toaster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Gluten Free Pancakes, Cottage Cheese Pancakes, Healthy Breakfast, Oat Flour Pancakes, Protein Pancakes
